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maitagm

Chaumont, New York

Member since Mar 2005

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Reviewed Real Italian Hoagie

7 hours ago in on Food.com

I think one of the reviews claiming that Philly doesn';t have decent hoagie roll is bogus. The problem is, I live in upstate NY near Canada, and there are no decent hoagie rolls. I have resorted to using baguette which has a thicker crust and the bread is too dense. However, the baguette is better than what they market as a sub/hoagie roll...

Reviewed taco bar

5 days ago on FoodNetwork.com

My go-to recipe for ground beef tacos. I'm sure you could play around with adding other ingredients like diced peppers, kidney beans or corn...but my kids won't eat in their taco meat...so I leave those things out...for now.

Reviewed Boeuf Bourguignon a La Julia Child

Nov 9, 2014 in on Food.com

I first had made "Tyler';s Ultimate Beef Stew." Following that success, I read reviews and noticed that others had suggested Julia';s Boeuf Bourguignon as a "head and shoulders" above recipe. I said to myself, "self, we need to pick a Sunday and try this." Today, I did. After 6-hours in the kitchen, I presented this dish to my family ...

Replied to The Ultimate Beef Stew Recipe : Tyler Florence : Food Network

Oct 26, 2014 on FoodNetwork.com

I made this again, and left out the clove and orange zest, but added a bit of nutmeg, rosemary, and marjoram. Substituted chopped onion for the pearl onions...that I added at the beginning of the braise. Added the root veggies about 1.5 hours into the braise, and added instant mashed potatoes at the end to thicken. I'm sure a slurry or roux would...

Reviewed sawmill gravy

Oct 26, 2014 on FoodNetwork.com

Good base recipe that you can experiment with. I didn't have any breakfast sausage around, so I substituted with 1 lb ground chuck. I added a tsp salt, tsp black pepper, pinch of nutmeg, 1/2 tsp sage, tsp thyme, 1/2 tsp rosemary, dash of cheyenne, tsp red pepper flakes, and a dash of garlic powder while the meat was browning. Like others, I had...

Reviewed seared scallops

Apr 27, 2014 on FoodNetwork.com

Was looking for scallops approximate cooking time...found it here. Make sure your pan is hot and don't crowd it.

Reviewed emeril's chili

Mar 8, 2014 on FoodNetwork.com

I've made this recipe a few times now and I almost have it down to a science. I think next time I"m going to brown the stew meat in batches first, then return to the pot after the onions wilt. I only added enough beef stock to cover the meat. I, like others, add corn and green/red pepper. I add two cans of red beans (1 can I puree to thicken the...

Reviewed emeril's chili

Mar 8, 2014 on FoodNetwork.com

I've made this recipe a few times now and I almost have it down to a science. I think next time I"m going to brown the stew meat in batches first, then return to the pot after the onions wilt. I only added enough beef stock to cover the meat. I, like others, add corn and green/red pepper. I add two cans of red beans (1 can I puree to thicken the...

Reviewed The Ultimate Beef Stew

Jan 4, 2013 in Food Network Community Toolbox on FoodNetwork.com

Followed the recipe exactly, but added some instant mashed potatoes at the end to thicken. After tasting, I think I will leave out the orange zest and clove - I found it overpowering, and it dominated my pallet and nose. Such a shame to have wasted 3 hours for a barely eatable dish.

My recommendation...leave out the clove and...

Reviewed The Ultimate Beef Stew

Jan 3, 2013 in Food Network Community Toolbox on FoodNetwork.com

Followed the recipe exactly, but added some instant mashed potatoes at the end to thicken. After tasting, I think I will leave out the orange zest and clove - I found it overpowering, and it dominated my pallet and nose. Such a shame to have wasted 3 hours for a barely eatable dish.

My recommendation...leave out the clove and...

Reviewed Basic Waffle

Nov 19, 2012 in Food Network Community Toolbox on FoodNetwork.com

I must have did something wrong...there was a bitter aftertaste. My guess is that it was the whole-wheat flour, or that I substituted sour cream/milk for the buttermilk. I don't know..."

Reviewed Pollo alla Romana (Roman-Style Chicken

Mar 26, 2012 in Food Network Community Toolbox on FoodNetwork.com

Not sure if I executed this correctly, but I followed the recipe exactly. I think 4 peppers was too many, and it tasted very bland when finished - even with generous salt and pepper. I may add a little crushed red pepper and perhaps reduce the sauce more. Also, needs some herbs...perhaps basil or oregano. Some more garlic may help, too. I pr...

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